Chef Michael Voltaggio began his culinary career in his teens, and was fortunate to obtain an apprenticeship at the renowned Greenbrier Resort in West Virginia under European Certified Master Chef and educator Peter Timmins. He graduated at the age of 21 receiving a gold medal and completing the program as one of the youngest chefs ever in its 50+ years of culinary excellence.

After two years at The Greenbrier, he moved on to become a Sous Chef at The Ritz-Carlton in Naples, Florida, where he was directly responsible for the banquet kitchen. He was quickly promoted to Chef de Cuisine of The Grill Room and then became Sous Chef of The Dining Room. Chef Voltaggio was then promoted to Chef de Cuisine of The Dining Room, where he was responsible for the management of culinary operations for a AAA Five Diamond Restaurant.

In 2004, Chef Voltaggio became Executive Chef of Charlie Palmer’s Dry Creek Kitchen in Healdsburg, California, where he collaborated daily with Celebrity Chef Charlie Palmer. After two years and a one star rating in the 2006 Michelin guide for his cuisine, he became Chef de Cuisine of Hemisphere at The Greenbrier. Most recently, Chef Voltaggio was Executive Chef of The Bazaar by José Andrés at The SLS Hotel in Beverly Hills, California.

In addition to the Michelin star, Chef Voltaggio’s other accolades include a 3.5 star review in the San Francisco Chronicle for his cuisine at Charlie Palmer’s Dry Creek Kitchen; a 4 Star review from the Los Angeles Times as Chef de Cuisine of The Bazaar; and noteworthy recognition from local and national media including The New York Times, USA Today, The Washington Post, Food & Wine, Gourmet and Travel + Leisure.

Today at The Langham, Huntington’s Dining Room, Chef Voltaggio’s celebrated style is described as new American cuisine using classic discipline and modern trends, presenting traditional and non-traditional flavors in new, innovative ways. He also utilizes the bounty of seasonal produce that California offers while showcasing the best quality seafood, meats and artisan ingredients available from around the globe. He primarily focuses on ingredients and flavor profiles, complementing them with strong technique and precise execution.